Recipe - Caramel Pudding

RECIPE - CARAMEL PUDDING

Sanjani

सांजणी SAANJANI 

SAANJANI IS A MAHARASHTRIAN SWEET WHICH IS MAINLY PREPARED BY THE C.K.P(KAYASTHA) COMMUNITY. IT IS PREPARED TRADITIONALLY DURING THE HINDU CALENDAR MONTH OF "SHRAVAN" ON THE DAY OF "SHITALA SAPTAMI".

RECIPE IN MARATHI(Click to Enlarge)

RECIPE IN ENGLISH

Ingredients:
1 bowl Rice Rava(Typically prepared by washing rice, drying it in shade and preparing rava. Nowadays, once gets ready-made Idli rava in the market. Same can also be used for this preparation)
1/2 bowl Sugar
Thick Coconut Milk extracted from 1 Coconut
Salt as per taste
1/2 Teaspoon Elaichi(Cardamom) powder
Kesar(Saffron) - As per requirement

Preparation:
Add the Coconut Milk to the Rice Rava and mix well. Let it soak for 30 minutes. Add Sugar, Salt, Cardamom powder, Saffron and mix it well. Let the Rava soak well for 3 to 4 hours. 

Once it soaks well, take a vessel or Kadhai and start boiling water in it. Take the Rava mixture on a plate and let it steam in this boiling water- similar to Dhokla steaming. 

After approximately 15 minutes, remove the plate and make cake like pieces once it has cooled down. 

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Aartyaa

आरत्या - जीवतीच्या नैवेद्याच्या

AARTYAA - Crispy Sweet Puri's - Snack

These sweet puri's are typically prepared on Friday's during the Hindu calendar month "Shravan". Maharashtrians perform puja for the Goddess "Jivti" on Fridays. This puja is mainly performed by mothers for the well being of their children. "Aartyaa" are offered as prasad during this puja. These puris are a tasty snack which are loved by children and adults alike. They are well preserved without refrigeration for 3 to 4 days.

महाराष्ट्रीयन लोक "जीवती" देवी ची पूजा श्रावणी शुक्रवारी करतात।  ही पूजा आई आपल्या मुलांच्या सूख-समृद्धी साठी करते।  आरत्या ह्या पूजेचा नैवैद्य म्हणून केल्या जातात।  त्या सहज ३-४ दिवस बाहेर चांगल्या राहतात आणि लहान-मोठे सर्व ह्या आवडीने खातात। 

RECIPE IN MARATHI (Click the image to enlarge)

RECIPE IN ENGLISH

Ingredients:

1 Banana

1/2 bowl jaggery

1 tea spoon desi ghee(home made butter)

Salt as per taste

Oil for frying

Wheat flour - quantity as per requirement defined in the preparation

Preparation:

Crush the banana and add the jaggery, ghee and salt to it. Mix it well. Add some wheat flour to it. Keep dicing it till the dough becomes hard enough - similar to the dough consistency for normal puri's. Do not add water. Roll it into a small ball - the size of a table tennis ball. 

Flatten the ball on a platform similar to chapati preparation, till it is about 2-3 mm thick. Take a small steel bowl and cut the flattened dough into small round shapes using the open side of the bowl. Fry them in Oil or Ghee on a medium flame till they turn brown. 

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Lapshicha Sheera

लापशीचा शिरा

Broken(Cracked) Wheat Halwa

लपशीचा शिरा गुजराती लोक पण करतात। खलिल कृति महाराष्ट्रीयन पद्धतीची आहे। 
ह्या पदार्थाचे वैशिष्ट्य म्हणजे सालासकट गहू पोटात जातात तसेच साजूक तूप सुकामेवा असे सर्व पौष्टिक गोष्टी खाल्ल्या जातात.

While this delicacy is also prepared by Gujaratis, the following recipe highlights the Maharashtrian way for preparation. This preparation is extremely nutritious and tasty at the same time. This is a widely enjoyed traditional dessert in India.

RECIPE IN MARATHI:

साहित्य:
१/४ किलो लापशी डालिया
१/४ किलो साजूक तूप 
१/४ किलो गुळ
१/४ टीस्पून जायफळ पावडर
१ लिटर दूध
१/२ वाटी सुकामेवा पावडर
मुठभर बेदाणे 
50 ग्रॅम मावा

कृती:
प्रथम थोड्या तूपावर लापशी ५ मिनिटे भाजून घ्यावी. नंतर एका भांड्यात लापशी काढुन त्यात दूध घालून एकत्र करून  कुकरमध्ये २ शिटी घेऊन कुकर मधून काढून मोवळी करावी. बाकीचे तुप कढईत वा पातेल्यात गरम करून मोकळी केलेली लापशी टाकून 2 मिनिट परतावे मग सुकामेवा, बारीक चिरलेला गुळ घालुन परतावे. गुळ विरघळून गेल्या वर मावा किसून घालावा. चांगली सरसरून वाफ येऊ घ्यावी. पौष्टिक लापशीचा शिरा  (हलवा) तयार।

RECIPE IN ENGLISH:

Ingredients:
250 gms Broken Wheat(Lapshi Daliya)(Cracked Wheat)
250 gms Pure Ghee(preferable Home Made)
250 gms Jaggery
1/4 Teaspoon Nutmeg(Jaiphal)
1 Litre Milk
1/2 Bowl Mixed Dry-fruits Powder
1/4 Bowl Raisins
50 gms Mawa(Khoya)

Preparation:
Take some Ghee in a pan and add Broken wheat to it. Roast it for about 5 minutes. Take the roasted wheat in a vessel and add Milk to it and mix it well. Cook it in a pressure cooker for 2 whistle blows on a medium flame. Once out of the cooker, separate it with a spoon. Take the remaining Ghee and heat it in a pan. Add the separated wheat to it and stir for 2 minutes. Add the Dry Fruits powder and finely cut Jaggery to it and keep stirring. Once the Jaggery melts, add shredded Mawa to it. Let it cook till it gives out a good steam. 

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Cooking Classes

Group Cooking Classes by Mrs.Sushama Deshpande all over Mumbai and Suburbs

Options:

1) Salads: Waldorf, Stuffed Grains, Pasta, Green Grains Stuffed, Russian, Salsa Mix, Corn. 

Fees: Rs.800/person. Group Size - 7 to 10

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Mawa Coconut, Cheese, Mutter, Khatta Mitha. 

Fees: Rs.800/person. Group Size - 8 to 10

3) Desserts: Chocolate Mousse, Caramel Pudding, Trifle Pudding, Apple Pie, Baklava,Banana Smoothie, Fruit Cream. 

Fees: Rs.1000/person. Group Size - 8 to 10

4) Non Vegetarian Starters: Fish Fingers, Lemon Chicken, Shami Kabab, Chicken Koliwada, Fish Cutlets, Chicken Malai Tikka, Ravioli, Meat balls, Chicken Sticks, Chicken Momo's, Chicken Stuffed Rolls. 

Fees: Rs.2500/person. Group Size - 10+

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Fees: Rs.1500/person. Group Size - 10+

6) Vegetarian Party menu: Pineapple Punch, Waldorf Salad, Mix Vegetable, Corn Palak, Patti Samosa, Veg. Lollipops, Veg. Biryani, Mung Dal Halwa 

Fees: Rs.1000/Person. Group Size - 8 to 10 persons

Details:
a) Classes can be conducted in minimum specified group size across Mumbai and suburbs.
b) 1 Person from the Hostess/Host would be charged 50% of the fees.
c) Cooking Gas, Basic appliances like Mixer, Refrigerator, utensils would be provided by the Host.
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f) The above 6 Menu options are the most popular. Menu can be customized based on requirement to include traditional recipes, etc.

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http://cookwithsushama.blogspot.in/
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Fodicha Moramba - फोडीचा मोरंबा

Fodicha Moramba (फोडीचा  मोरंबा)

Moramba is sort of a jam made of raw mangoes which are sweetened with sugar.

RECIPE IN MARATHI:

साहित्य:
१ किलो तोतापुरी आंबे (कच्चे)  
१ किलो साखर
१ चहाचा चमचा वेलची पावडर
हवा असल्यास केशर

कृती:
आंबे स्वच्छ धुवून पुसून घ्यावेत. आंब्याची साले काढून आपल्याला हवेत तश्या फोडी करून घ्यावेत. मोठ्या भांड्यात फोडी व साखर  एकत्र करून ५ मिनिट ठेवावेत .साखरेला थोडे पाणी सुटले कि ढळायला त्रास होत नाही.गॅसवर भांडे ठेवून सतत साखर विरघळून जाईल तोपर्यंत हलवत रहावे.साखर विरघळून गेल्यावर चांगल  उकळत ठेवावे।

उकळून उकळून पाक चांगला घट्ट होत आला  की गॅस घालवावा. थंड झाल्यावर घट्ट पणा बघावा. वेलची पावडर आणि हवा असल्यास केशर घालावा। 

चांगला गार झाल्यावर स्वच्छ-कोरड्या बरणीत भरावा। ओला हात अथवा  ओला चमचा घातला जाणार नाही ह्याची काळजी घ्यावी. कारण ह्या गोष्टी वर्षभराच्या केलेल्या असतात

RECIPE IN ENGLISH:

Ingredients:
1 Kg Raw Mangoes(Totapuri)
1 Kg Sugar
1 Teaspoon Elaichi powder(Cardamom)
Kesar(Saffron) if required

Preparation:
Wash the mangoes clean and wipe them dry. Peel the Mangoes and cut them in pieces, sizing them as per requirement. Collect the mango pieces in a vessel and mix sugar with them, allowing it to rest for 5 minutes. Stirring the mixture becomes easy once the sugar starts liquefying. 

Heat the vessel now and keep stirring till all the sugar melts. Once melted let the mixture boil till the sugar syrup becomes thick. Add the Cardamom powder and Saffron. Once cooled check the thickness and consistency. 

Pour it into completely dry jars for storage as per requirement. Please do take care that no water comes in contact with the Moramba. This will ensure that it would last long.

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